Open-Fire Caldron Of Lobster Stew

1. 1

   Melt butter in a large Dutch oven over medium-high heat. Add leeks and next 4 ingredients; saute 10 minutes or until tender. Add parsnips and next 4 ingredients; bring to a boil.

2. 2

   Plunge lobsters headfirst into boiling broth mixture; return to a boil. Reduce heat, and simmer 8 to 10 minutes or until lobsters are done. Remove lobsters, and cool. Remove arms and claws from lobsters; cut lobsters in half lengthwise. Remove intestinal vein, eyes, and antennae; discard.

3. 3

   Return broth mixture to a boil; reduce heat, and simmer, uncovered, 40 minutes or until mixture is reduced by half. Add salt and pepper to taste. Return lobster to broth, and cook until thoroughly heated.

4. 4

   Spoon broth mixture evenly into 6 large serving bowls; arrange lobster pieces in each. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.